Celeriac Risotto

Fri, 1 May 2026

(Serves 2–3) 
250 g celeriac (peeled, small dice) 
20 g butter 
10 g olive oil 
60 g shallot (finely diced) 
5 g garlic (1 clove, minced) 
180 g arborio rice 
700–800 g hot vegetable stock 
80 g dry white wine 
40 g Parmesan cheese (finely grated) 
10 g lemon juice 
5 g lemon zest 
10 g fresh parsley (chopped) 
Salt & black pepper (to taste) 
30 g mascarpone (for extra creaminess) 
 
Method 
Prep the base 
Heat the butter and olive oil in a pan over medium heat. Add shallots and cook gently (about 3–4 minutes) until soft but not coloured. 
 
Build flavour 
Add garlic and diced celeriac. Cook for 4–5 minutes so the celeriac softens slightly and takes on flavour. 
 
Toast the rice 
Stir in the arborio rice and cook for 1–2 minutes until lightly translucent at the edges. 
 
Deglaze 
Add white wine and let it reduce almost completely. 
 
Cook risotto 
Add hot stock gradually, about 1 ladle (100–120 g) at a time, stirring frequently. 
Wait until mostly absorbed before adding more. 
Continue for 18–20 minutes until rice is creamy but still has a slight bite. 
 
Finish 
Remove from heat. Stir in Parmesan, lemon juice and zest, parsley, and optional mascarpone. 
Season and serve 
Taste and adjust salt and pepper. Finish with a drizzle of olive oil or truffle oil.